Winter Feast from Provence

“WINTER FEAST FROM PROVENCE”
With
Executive Chef Nicolas Le Toumelin
From Iconic Muse Hotel in St Tropez France
4 Course Tasting Menu
RM 138++ Per Person
RM 268++ Per Person with Wine Pairing
Amuse Bouche
Gaspacho Andalous et Crabe Mimosa
Andalousia Gazpacho with Blue Swimmer Crab Meat Mimosa
Moët et Chandon Brut Imperial
Richly flavourful and smooth with delicately fresh crispiness
revealing the magical balance of champagne

Foie Gras Poêlé Sur Coulis de Mangue, Réduction de Vinaigre Balsamique
Crispy French Duck Liver with Mango Coulis and Balsamic Reduction
Terrazas Reserva Chardonnay Mendoza Argentina 2008
An intense and lively nose reminiscing tropical fruits
with delicate floral and herbal notes

Cabillaud Grillé, Risotto à L’encre de Seiche et Ẻmulsion de Tomates
Pan-roasted Fillet of Brittany Black Cod served with Squid Ink Risotto, White Tomato Emulsion
Alternatively,
Tournedos Rossini sur Confit d’échalottes au Vin Rouge
Medallion of Grain Fed Beef “Tournedos Rossini” Confit of Red Wine Shallot
Terrazas Reserva Cabernet Sauvignon Mendoza Argentina 2006
Racy notes of violet and graphite followed by mouthful of dry cherries and fresh berry fruit

Duo de Mousse au Chocolat Blanc et Noir, Sorbet au Litchi
Ivory and Dark Chocolate Mousse served with Lychee Granite
Arabica Espresso or Freshly Brewed Shook! Flavored Tea
St. Tropez Macaroon
Exclusively @ Starhill Gallery
LG1 Feast Village Starhill Gallery 181 Jalan Bukit Bintang 55100 Kuala Lumpur
T +603 2782 3875 F +603 2782 3818
E-mail : [email protected]
Website: www.ytlcommunity.com/shook www.ytlplatinumplus.com www.starhillgallery.com
“WINTER FEAST FROM PROVENCE”
With
Executive Chef Nicolas Le Toumelin
From Iconic Muse Hotel in St Tropez France
5 Course Tasting Menu
RM 188++ Per Person
RM 318++ Per Person with Wine Pairing
Amuse Bouche
Cromesquis de Foie Gras et Quenelles de Compotée de Pommes
Foie Gras Cromesquis with Apple Compote
Moët et Chandon Brut Imperial
Richly flavourful and smooth with delicately fresh crispiness
revealing the magical balance of champagne

Grosses Crevettes Marinées à l’Huile d’Olive Extra Vierge, et Cuites en Persillade,
Caviar d’Aubergine
Sautéed of Marinated King Prawn with Persillade and Eggplant Caviar
Terrazas Reserva Chardonnay Mendoza Argentina 2008
An intense and lively nose reminiscing tropical fruits
with delicate floral and herbal notes

Loup Grillé à la Barigoule d’Artichauts
Grilled Sea Bass served with Artichoke “Barigoule Style”

Filet d’Agneau, Caviar d’Aubergines, Gateau de Pommes de Terre, et Céleri
Short Loin of Lamb with Eggplant Caviar, Puree Celeriac and Potato
Terrazas Reserva Cabernet Sauvignon Mendoza Argentina 2006
Racy notes of violet and graphite followed by mouthful of dry cherries and fresh berry fruit

Mousse au Chocolat Grand Cru, Tuile au Grand Marnier
“Grand Cru” Chocolate Mousse, Grand Marnier Tile
Espresso Pur Arabica ou The
Espresso Arabica, or Tea
St. Tropez Macaroon
Exclusively @ Starhill Gallery
LG1 Feast Village Starhill Gallery 181 Jalan Bukit Bintang 55100 Kuala Lumpur
T +603 2782 3875 F +603 2782 3818
E-mail : [email protected]
Website: www.ytlcommunity.com/shook www.ytlplatinumplus.com www.starhillgallery.com
“WINTER FEAST FROM PROVENCE”
With
Executive Chef Nicolas Le Toumelin
From Iconic Muse Hotel in St Tropez France
Ala Carte Signature Dishes
Gaspacho Andalous et Crabe Mimosa
Andalousia Gaspacho with Crab Mimosa
RM 30++
Foie Gras Poêlé Sur Coulis de Mangue, Réduction de Vinaigre Balsamique
Crispy Foie Gras with Mango Coulis and Balsamic Reduction
RM 58++
Cabillaud Grillé, Risotto à l’encre de Seiche et Ẻmulsion de Tomates
Pan-roasted Fillet of Brittany Cod with Squid Ink Risotto and White Tomato Emulsion
RM 98++
Tournedos Rossini sur Confit d’échalottes au Vin Rouge
Medallion of Grain Fed Beef with Pan-fried Foie Gras, Shallot Confit and Red Wine Jus
RM 128++
Filet d’Agneau Cuisson Basse Température, Ratatouille, Jus Simple aux Herbes
Slow Cooked Lamb Loin served with Ratatouille and Herbs Jus
RM 118++
Loup Grillé à la Barigoule d’Artichauds
Grilled Sea Bass served with Artichoke “Barigoule style”
RM 86++
Grosses Crevettes Marinées à l’Huile d’Olive Extra Vierge, et Cuites en Persillade,
Caviar d’Aubergines
Sautéed of Marinated King Prawn with Persillade and Eggplant Caviar
RM 58++
Duo de Carpaccio de Fraises et Mangues, Sabayon de Champagne et Sorbet au Fruit de la Passion
Carpaccio of Mango and Strawberry with Champagne Sabayon and Passion Fruit Sorbet
RM 68++
Duo de Mousse au Chocolat Blanc et Noir, Sorbet au Litchi
White and Dark Bitter Chocolate Mousse with Lychee Granite
RM 28++
Exclusively @ Starhill Gallery
LG1 Feast Village Starhill Gallery 181 Jalan Bukit Bintang 55100 Kuala Lumpur
T +603 2782 3875 F +603 2782 3818
E-mail : [email protected]
Website: www.ytlcommunity.com/shook www.ytlplatinumplus.com www.starhillgallery.com